Description
This Irresistible Pecan Pie Dump Cake combines the rich flavors of caramel, maple syrup, and pecans with the convenience of a simple dump cake method, resulting in a decadent dessert perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup caramel sauce (240 ml, store-bought or homemade)
- 1 cup maple syrup or corn syrup (240 ml)
- ½ cup brown sugar (100 g)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 cup unsalted butter, melted (230 g)
Dry Ingredients
- 1 box yellow cake mix (15 oz, dry, unprepared)
- 2 cups pecan halves (200 g)
- ½ cup chocolate chips (optional, 115 g)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Mix Wet Ingredients: In a bowl, combine caramel sauce, maple syrup, brown sugar, vanilla extract, and cinnamon. Stir until well blended.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly, then spread the wet mixture evenly over the bottom.
- Add Pecans: Sprinkle the pecan halves evenly over the wet mixture to create a crunchy layer.
- Add Cake Mix: Evenly pour the dry yellow cake mix over the pecans without stirring.
- Drizzle Butter: Pour the melted butter over the dry cake mix, ensuring it covers as much area as possible to help the cake bake properly.
- Add Chocolate Chips (Optional): If desired, sprinkle chocolate chips evenly over the top for extra flavor.
- Bake: Bake in the preheated oven for 50 minutes until the top is golden brown and bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving to let it set; serve warm for best taste.
Notes
- Store leftovers in an airtight container for up to 3 days to maintain freshness.
- Serve warm with a scoop of ice cream for an extra indulgent dessert.
- Adjust sweetness by reducing the amount of syrup if you prefer a less sweet cake.
- If you don’t have maple syrup, corn syrup is an excellent substitute.
- Use a 9×13-inch baking dish to ensure proper baking and layering.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
